Homemade Butternut Squash Ravioli

Name: Homemade Butternut Squash Ravioli
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 1 package store bought fresh lasagne sheets; 1 tbsp olive oil (divided); 1 cup chopped butternut squash; 1/2 red onion (chopped); 2 cloves garlic (minced); 1 cup mixed mushrooms; 1 tbsp dry white wine (optional); 1 tsp salt; 1/2 tsp pepper; 1 cup kale (chopped); 1/4 cup Parmesan cheese; 2 red peppers, roasted; 1 tbsp olive oil; 2 tbsp butter; 1 clove garlic (minced); 2 tsp flour; 3/4 cup cream; 1/4 cup Parmesan cheese; 1/2 tsp salt; 1/4 tsp pepper

This Butternut Squash Ravioli with a Red Pepper Cream Sauce is super creamy and decadent. All you need are some fresh lasagne sheets!

Butternut Squash Ravioli in a Red Pepper Cream Sauce

Ingredients and substitutions

Fresh lasagne sheets – you can also try making this ravioli with wonton wrappers.

Ravioli filling

Olive oil – swap out for another neutral cooking oil like canola oil.
Chopped butternut squash – canned pumpkin would also be good in this recipe.
Red onion – white or yellow onion would work well.
Garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
Mixed mushrooms – use any variety of mushrooms of your choice like white, cremini and button mushrooms. If you don’t like mushrooms, swap out for another veggie.
Dry white wine – you can leave this out altogether if you don’t have any on hand.
Salt & pepper – to taste.
Kale – spinach would also be good here.
Parmesan cheese – Romano cheese is a good substitute for parmesan.

Red pepper cream sauce

Red peppers – you can try making this sauce with roasted tomatoes instead, but it will have a different flavour.
Olive oil – swap out for another neutral cooking oil like canola oil.
Butter – you can use a butter substitute of your choice instead.
Garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
Flour – the flour will help thicken up the sauce but you can leave it out if you’re gluten-free.
Cream – you can use regular milk instead of cream but you’ll need to add in more flour to make the sauce thicker.
Parmesan cheese – swap out for some Romano cheese instead.
Salt & pepper – to taste.

How to make butternut squash ravioli

Sauté the veggies.
Fold the filling into the lasagne sheets.
Cook the ravioli.
Make the red pepper sauce.
Serve the ravioli in sauce and enjoy!

Making the red pepper cream sauce

I love serving this butternut squash ravioli in a delectable red pepper cream sauce. You can just enjoy the ravioli on its on with a little bit of brown butter and sage, but if you feel like going all out, be sure to try this decadent cream sauce. You can use it for other pasta dishes, too!

Here's how to make the sauce:

Roast 2 red peppers in the oven for 30 min.
Meanwhile, heat the olive oil in a medium-sized pot and add the garlic and butter.
Once the butter is melted, add the flour, then whisk in the cream and cheese. Simmer the sauce for 4-5 min.
Add the roasted red peppers to the sauce, then blend using an immersion blender or put the sauce in a blender until smooth.
Serve with ravioli and enjoy!

Frequently Asked Questions

What side dishes go with butternut squash ravioli?

This dish is super filling on its own, but feel free to serve it with a side of garlic bread or even a small salad.

What is red pepper cream sauce made of?

The red pepper cream sauce tastes amazing with the butternut squash ravioli! It’s made with roasted red peppers, butter, garlic, flour, cream, parmesan cheese, salt and pepper. You can even make a big batch and use it for other pasta recipes as well.

How many calories are in this recipe?

This butternut squash ravioli recipe has 365 calories per serving, and each serving contains about 6 raviolis. Each piece of ravioli is pretty big, so that’s really all you need!

Storing and reheating

I had some leftover filling once I was finished making the ravioli, but in this case, I only made 4 servings instead of the 10 servings that this recipe advises. The reason the serving count is so high is because you can only use a tiny bit of filling per ravioli, so the amount of ingredients you need to purchase will automatically leave you with leftovers (unless you make a lot of servings). The lasagne sheets alone come with about 20 in a package, and each sheet will be cut into 3 raviolis – so for one lasagne package, you're looking at 60 raviolis!

You can store the leftover filling in the fridge to use for another dinner if you don't feel like making 60 raviolis at once. This filling would taste delicious in another pasta or as a side with some rice and baked chicken – there are so many ways to repurpose it and it will last in the fridge FOR up to 5 days.

You can also store the cooked ravioli by itself in the fridge for up to 5 days. Reheat it in the microwave with a bit of water sprinkled over top, or with some butter in a pan on the stove. The red pepper cream sauce will last in the fridge up to 5 days as well.

I don't recommend assembling the ravioli then storing it in the fridge before boiling. It's best to boil right away and store the leftover ravioli, otherwise the fresh pasta will dry out and crack.

Freezing this recipe

You can freeze the cooked ravioli or the ravioli filling on its own! The filling can be frozen in a glass container for up to 3 months. Store the leftover cooked ravioli in a freezer bag and layer it between pieces of parchment or wax paper so the ravioli doesn't stick together.

You can reheat the ravioli or filling from frozen by microwaving it for 4 to 5 minutes. I suggest sprinkling a bit of water over top first so it doesn’t dry out.

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More butternut squash recipes

Meal prep tools for this recipe

A Y shaped vegetable peeler is the best way to peel squash.
Grab some glass meal prep bowls if you plan on turning this ravioli into your weekly lunches.
Freeze cut up squash in glass microwave-safe bowls with lids up to 3 months.